Loaded Beef Nachos with Fresh Tomato and Sour Cream

Loaded Beef Nachos

These loaded beef nachos are built on a broad, shallow layer of sturdy corn tortilla chips, with small crumbles of taco-seasoned beef and melted cheese spread across the platter. Diced tomato, green onion, jalapeño, and a central dollop of sour cream go on after baking, so the fresh toppings stay distinct.

Cook the beef until the seasoning coats it without leaving watery liquid behind. Then bake the chips, beef, and cheese just until the cheese melts, and serve the nachos promptly.

Ingredients for Loaded Beef Nachos

• 12 ounces sturdy corn tortilla chips (340g)
• 1 pound ground beef (450g)
• 1 teaspoon neutral oil, as needed
• 1 ounce packet taco seasoning, or about 2 tablespoons (28g)
• 1/3 cup water
• 2 cups shredded cheddar-Monterey Jack blend (225g)
• 1 cup diced tomato (180g)
• 3 green onions, thinly sliced
• 1 small jalapeño, finely chopped or thinly sliced
• 1/2 cup sour cream (115g)

How to Make Loaded Beef Nachos

1. Preheat the oven: Heat the oven to 350°F (175°C). Have a rimmed baking sheet or an oven-safe platter ready for the chips.
2. Cook the beef: Heat a large skillet over medium to medium-high heat. Add the oil if needed, then add the beef. Stir and break it into small crumbles as it browns, about 7 to 9 minutes, until no pink remains. Drain excess fat. Stir in the taco seasoning and water; simmer until the seasoning coats the beef and no watery liquid remains.
3. Assemble the nachos: Spread the chips in a broad, shallow, overlapping layer on the baking sheet or oven-safe platter. Scatter the warm beef and cheese across the chips rather than piling them in the center. Leave some chips visible between the toppings.
4. Bake: Bake uncovered, checking after 5 minutes. Remove when the cheese is visibly melted and the nachos are hot, usually after about 5 to 8 minutes. If the cheese has not melted, bake a little longer and check again.
5. Add the fresh toppings: Scatter the tomato, green onion, and jalapeño over the nachos. Spoon the sour cream near the center and serve immediately.

How to Keep the Chips from Getting Soggy

Sturdy chips hold up better under the beef and cheese. Keep the chips separate from the prepared beef and chopped toppings until you are ready to bake. Simmer away excess liquid from the seasoned beef, and add the tomato and sour cream only after the cheese melts.

Beans and Other Topping Options

For a heartier variation, warm about 1/2 cup refried beans and add small spoonfuls over the chips before the beef and cheese. Keep beans optional so they do not overwhelm the main beef-and-cheese platter. Serve salsa or extra jalapeños on the side rather than adding wet salsa before baking.

Make-Ahead and Storage

You can cook the beef and prepare the fresh toppings ahead, keeping them separate from the chips until assembly. Assembled nachos soften as they sit, so they are best served right after baking. No storage duration or reheating method is specified for the assembled platter.

Nutrition

Approximate nutrition per appetizer serving, based on 6 servings: 670 calories, 29g protein, 42g fat, and 45g carbohydrates. Approximate nutrition per 100g: 275 calories, 12g protein, 17g fat, and 18g carbohydrates. Values vary with the chips, beef, cheese, and taco seasoning used.